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1
Place the okra in a large bowl.
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2
Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the remaining ingredients, tossing from time to time.
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3
Drain the okra, and rinse thoroughly.
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4
If the potatoes are not very small (no more than 1 inch wide and no more than 2 inches long), quarter them or cut them in half.
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5
Heat the olive oil over medium heat in a large, heavy casserole or (preferably) an earthenware pot set over a flame tamer.
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6
Add the onions and cook, stirring often, until tender, about five minutes.
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7
Add the garlic, and stir for about half a minute until fragrant.
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8
Add the tomatoes, parsley, cilantro, spice mix, turmeric, saffron and salt and pepper to taste.
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9
Bring to a simmer, and simmer until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
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10
Add the dissolved tomato paste, and bring to a simmer.
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11
Add the potatoes, okra and the preserved lemon.
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12
Cover and simmer 45 minutes to an hour, adding a small amount of water if the mixture seems dry, until the potatoes and okra are tender and the sauce they have cooked in is thick.
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13
Taste and adjust seasonings.
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14
Mix all of the spices together.
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15
Keep in a jar in a cool place or in the freezer.
